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Culinary Slut is a shameless expression of our passion for food. We are fortunate to travel a lot, and love to explore ethnic creations. We appreciate humble noshing; at the same time we adore our access to culinary artistry. We both come from cultures where food brings people together and is symbolic of friendship. In many ways, food defines communities and our cultures. Visit our blog for detailed reviews of restaurants, stories of our food adventures and recipes from our own kitchen.
Broad Kidney bean and the leaf of a flower, rabbit skin beneath - hard to see because it is coated in the broad bean sauce. Lavender and chèvre powder Served with a sea buckthorn, which is a berry that favours post glacial sandy conditions. It comes from the Baltic region near the German boarder. The sea buckthorn is harvested during the first frost. First the sea buckthorn is macerated for 4 years, then fermented in glass containers so the flavour it is untouched by other elements. In the summer it is placed in the sun to allow it to slowly and gently caramelized.
A fascinating selection of breads: the black one is made using hay ash, which you could taste distinctly in a surprisingly pleasant way; caraway seed croissant; sour dough, and white bread. Pretty impressive was the hot pebbles at the bottom of the burlap bag, which kept our bread warm for quite some time!
The restaurant was named after this dish, a truly traditional Polish/Eastern European treat! It's been around since the days of Kings and Queens and regained popularity during communism. This rich creamy dessert is made mostly of egg yolks and sugar, cooked with friction rather than heat, until it becomes pale and thick. It's super rich and wonderful, every Polish person I know grew up eating it.
This beautiful venison was marinated in juniper and blackberries served on a gingerbread sauce. Yes that's right... a gingerbread sauce... it really tasted just like gingerbread! Grilled oranges were served to accompany this. It was a spectacular and unique dish!